NZ Woman's Weekly

On the side: Asian Market Salad

Ready in 15 minutes, serves 4

  • 100g snow pea sprouts, trimmed
  • 100g sprout mix
  • 100g bean sprouts, trimmed
  • 1 bunch fresh chives, cut
  • into 4cm lengths
  • 1 celery stick, thinly sliced diagonally
  • 1 bunch fresh coriander,
  • leaves picked
  • ¼ cup chopped fresh mint
  • 80ml (/ cup) Asian dressing*
  • 1 tbsp sesame seeds, toasted

1. Place the snow pea sprouts, sprout mix, bean sprouts, chives, celery, coriander and mint in a large serving bowl.
2. Drizzle over the Asian dressing and toss gently to combine. Sprinkle with the sesame seeds.
Makes 1/3 cup
You can make double the dressing and store it in the fridge. When you want to use it, add some fresh chopped herbs and a squeeze of lime or lemon juice to give it a renewed vitality.

  • 1 tbsp sweet Thai chilli sauce
  • 2 tsp sesame oil
  • 2 tsp soya sauce
  • 2 tsp honey
  • 1 tbsp lime juice
  • Salt and pepper to season

1. Mix all the ingredients together and store in the fridge in an airtight container.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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